Hierro EM - Search Results

1

Combined use of Pronase E and a fungal extract (Penicillium aurantiogriseum) to potentiate the sensory characteristics of dry fermented sausages.

Bruna JM, Fernández M, Hierro EM, Ordóñez JA, de la Hoz L. Bruna JM, et al. Among authors: hierro em. Meat Sci. 2000 Feb;54(2):135-45. doi: 10.1016/s0309-1740(99)00076-5. Meat Sci. 2000. PMID: 22060609

2

Changes in the components of dry-fermented sausages during ripening.

Ordóñez JA, Hierro EM, Bruna JM, de la Hoz L. Ordóñez JA, et al. Among authors: hierro em. Crit Rev Food Sci Nutr. 1999 Jul;39(4):329-67. doi: 10.1080/10408699991279204. Crit Rev Food Sci Nutr. 1999. PMID: 10442271 Review.

3

Contribution of the microbial and meat endogenous enzymes to the free amino acid and amine contents of dry fermented sausages.

Hierro E, de La Hoz L, Ordóñez JA. Hierro E, et al. J Agric Food Chem. 1999 Mar;47(3):1156-61. doi: 10.1021/jf980834p. J Agric Food Chem. 1999. PMID: 10552431

4

Changes in selected biochemical and sensory parameters as affected by the superficial inoculation of Penicillium camemberti on dry fermented sausages.

Bruna JM, Hierro EM, de la Hoz L, Mottram DS, Fernández M, Ordóñez JA. Bruna JM, et al. Among authors: hierro em. Int J Food Microbiol. 2003 Aug 15;85(1-2):111-25. doi: 10.1016/s0168-1605(02)00505-6. Int J Food Microbiol. 2003. PMID: 12810276

5

Fatty acid composition of salami from different countries and their nutritional implications.

Herranz B, Ordóñez JA, De La Hoz L, Hierro E, Soto E, Cambero MI. Herranz B, et al. Int J Food Sci Nutr. 2008 Nov-Dec;59(7-8):607-18. doi: 10.1080/09513590701550270. Int J Food Sci Nutr. 2008. PMID: 19382335

6

Inactivation of Salmonella enterica serovar Enteritidis on shell eggs by pulsed light technology.

Hierro E, Manzano S, Ordóñez JA, de la Hoz L, Fernández M. Hierro E, et al. Int J Food Microbiol. 2009 Oct 31;135(2):125-30. doi: 10.1016/j.ijfoodmicro.2009.07.034. Epub 2009 Aug 4. Int J Food Microbiol. 2009. PMID: 19720417

7

Pulsed light inactivation of Listeria monocytogenes through different plastic films.

Fernández M, Manzano S, de la Hoz L, Ordóñez JA, Hierro E. Fernández M, et al. Foodborne Pathog Dis. 2009 Dec;6(10):1265-7. doi: 10.1089/fpd.2009.0328. Foodborne Pathog Dis. 2009. PMID: 19735198

8

The contribution of Penicillium aurantiogriseum to the volatile composition and sensory quality of dry fermented sausages.

Bruna JM, Hierro EM, de la Hoz L, Mottram DS, Fernández M, Ordóñez JA. Bruna JM, et al. Among authors: hierro em. Meat Sci. 2001 Sep;59(1):97-107. doi: 10.1016/s0309-1740(01)00058-4. Meat Sci. 2001. PMID: 22062510

9

Impact of feeding and rearing systems of Iberian pigs on volatile profile and sensory characteristics of dry-cured loin.

Soto E, Hoz L, Ordóñez JA, Hierro E, Herranz B, López-Bote C, Cambero MI. Soto E, et al. Meat Sci. 2008 Aug;79(4):666-76. doi: 10.1016/j.meatsci.2007.10.031. Epub 2007 Nov 5. Meat Sci. 2008. PMID: 22063028

10

Use of Lactococcus lactis subsp. cremoris NCDO 763 and α-ketoglutarate to improve the sensory quality of dry fermented sausages.

Herranz B, Fernández M, Hierro E, Bruna JM, Ordóñez JA, de la Hoz L. Herranz B, et al. Meat Sci. 2004 Jan;66(1):151-63. doi: 10.1016/S0309-1740(03)00079-2. Meat Sci. 2004. PMID: 22063943

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